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Pickled Cabbage

I know all of you looked at the Pupusas and thought they looked interesting, but you weren’t ready to take that one on. I know. But, I gotta tell you, they are so utterly satisfying, and so unbelievably tasty with this side of curtido – pickled cabbage. You don’t know what you’re missing! Jeff and I had Pupusas for breakfast both Saturday and Sunday. Not only did we load them up with the curtido, but also some cotija (Mexican dry cheese a little like parmesan) and a little bit of crema agria (Mexican sour cream) – amazing!

I made the curtido on Thursday last week, and it just keeps getting better in the fridge. Next time I plan to serve Pupusas, I’ll make sure the curtido is at least a few days old. It will keep in the fridge for about a month!

Ingredients:

1 head cabbage thinly sliced

2 red onions thinly sliced

2 jalapenos minced

5 cups boiling water

apple cider vinegar

2 tsp. salt

2 Tbs. sugar

Mexican oregano

Directions:

1) Slice the cabbage and onions and place is large bowl or big flat baking dish

2) Mince jalapenos and mix in with cabbage and onions

3) Boil water – when it comes to a boil, pour it over the cabbage mixture. Mix the water into the cabbage for a minute, then dump the water off

4) Add enough vinegar to almost cover the cabbage

5) Sprinkle salt, sugar and oregano over cabbage and mix

6) Place cabbage in a glass container. Push the cabbage down so that it is mostly covered in vinegar. Place a plate on top with a weight to keep the cabbage pushed down. Refrigerate.